In the food processor, pulse together the flour, salt, margarine, and sugar until it is crumbly. Add the egg and cold water and continue processing until a ball forms. Do not over-process, as this will detract from the flakiness of the dough.

Flatten the ball into a disc shape and wrap tightly in plastic wrap. Chill in the refrigerator for an hour.

Remove the dough from the refrigerator and roll it into a circle large enough to cover the bottom of a springform pan. Prick the dough with a fork and bake at 325 degrees Fahrenheit (170 degrees Celsius) for 20 minutes. Remove from the oven and allow to cool. The crust should be dry and slightly golden.

Preheat the oven to 325 degrees Fahrenheit (170 degrees Celsius).

Melt the chocolate.

In a separate pot, heat the nondairy topping. When the topping is about to boil, add the chocolate. Mix well so the chocolate doesn’t settle.

Add the yolks and your flavorings of choice. Mix, and then pour the filling over the prepared crust.

Bake for 25 minutes. Remove from the oven. The filling won’t look firm; that is fine. Transfer the pie to the refrigerator, where the filling will firm up.

Combine the topping and water in a pot, place over a medium-high flame, and begin to cook. Add the sugar and cocoa. Mix with a wire whisk. When it comes to a complete boil, lower the flame. Dissolve the jello in 1/4 cup of water. To speed up the setting process, you can place this cup inside a bowl partially filled with hot water. When the jello has jelled, add it to the cream. Cook an additional ten minutes.

Pour the hot cream over the cooled pie. If you are using the pecans, now is the time to stick them into the cream.

Dissolve the jello in a quarter cup of water. To speed up the setting process, you can place this cup inside a bowl partially filled with hot water.

When the jello has jelled, add it to the cream. Cook an additional ten minutes.

In the mixer bowl, beat the eggs white with a pinch of salt. Gradually add the confectioner’s sugar, sugar, and dash of lemon juice. Beat for ten minutes, until stiff and shiny.

Transfer the mixture to a piping bag and pipe long, thin strips onto a cookie sheet lined with Gefen Parchment Paper. Bake at 175 degrees Fahrenheit (80 degrees Celsius) for one and a half hours, until the meringues are completely dry. Break the strips into “fingers” and place on top of the chocolate cream.